Fish marinated in line and ginger and cooked over an open fire.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves: 4

  • 500g fish (any firm white fish or salmon), cut into 4cm cubes
  • For the marinade
  • 8 Garlic cloves
  • 50g Coriander leaves
  • 4cm Ginger
  • 2tbsp Lime juice
  • 1tbsp grated Lime zest
  • 1tbsp Kashmiri red chili powder
  • ½tsp Cumin powder
  • 1/2tbsp Garam masala
  • 1 ½tsp salt
  • 50ml Refined vegetable oil
  • 1tbsp Gram flour
  • 100g hung yoghurt

For the chutney

  • 100g coriander leaves
  • 2 Green chilies
  • 4 garlic cloves
  • 2tbsp lemon juice
  • ½tsp salt
  • 1tbsp yoghurt


  • Make a fine paste with half the oil, garlic, coriander, ginger, lime juice and zest, Kashmiri red chili powder, cumin powder, garam masala and salt.
  • Heat the remaining oil in a pan and add the gram flour, stirring to make a paste, and cook for about 1 minute till fragrant and lightly coloured.
  • Add the mixture to the spice paste and combine with the yogurt. Mix well all t6he ingredients for the marinade.
  • Gently rub the marinade over the fish pieces and marinate for 1 hour.
  • Pre-heat the oven to 200°C. Spread out the marinated fish in a baking dish. -Cook for 10-15 minutes on the top rack turning the fish pieces once. Baste once or twice during cooking.

For the chutney

  • Make a fine paste of all the ingredients in the blender.
  • Serve hot fish with chutney and onion rings.